Hu spicy soup is originated from central Henan Province. The traditional soup dish is a common breakfast snack in northern China. Various natural herbs are used to prepare the soup in proportion. The spicy soup with pepper, chili pepper and bone broth as the base is slightly spicy, rich in nutrients and delicious.

Nutritional value: Hu spicy soup has the effects of appetizing, dehumidifying, repelling cold and warming the stomach. Because Hu spicy soup has a spicy taste and rich aroma, and it contains volatile oil, piperine, gingerol and other ingredients that can stimulate the gastric mucosa, stimulate saliva secretion, increase gastrointestinal motility, and improve appetite.

1. Soak the fungus and cut into thin strips, cut the lean pork into shreds, cut the kelp into shreds; cut the crispy pork into small pieces and set aside; cut the onion and ginger into shreds;

2. Pour water into the pot , after boiling, add shredded green onions and ginger to the noodles and bring to a boil; add shredded lean pork, shredded fungus, crispy pork, and shredded kelp;

3. Add one spoonful of soy sauce and one spoonful of sesame oil. , season with a spoonful of rice vinegar and enjoy.